Gluten-Free Snickerdoodle Cookies
These gluten-free Snickerdoodle cookies are soft cinnamon sugar cookies with the perfect little tang! They’re dairy-free, grain-free and are even AIP-friendly.
Cinnamon lovers rejoice! Snickerdoodles are the best. They’re a light, fluffy, and soft cookie that are rolled in cinnamon sugar and taste amazing. Along with AIP cut-out sugar cookies, and AIP gingerbread cookies, snickerdoodle cookies are one of the things I most look forward to with every holiday season.
Snickerdoodles are the perfect addition to your holiday cookie rotation, and now, you don’t have to miss out on them with this delicious, easy, and healthier version! These are made to be AIP, dairy-free, egg-free, and gluten-free.
Table of contents
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Tigernut Flour . This is a grain free and nut free flour alternative that gives a great flavor and texture for these cookies.
- Gelatin. It’s important to note that these cookies need dry gelatin, not a gelatin egg. I wouldn’t sub an egg as it would be too much moisture.
- Cream of tartar. This is the ingredient that gives snickerdoodles their light tang!
- Maple Syrup & Coconut Sugar
- Coconut Oil
Substitutions
- Baking powder. If you don’t have cream of tartar, you can swap baking powder and then leave out the baking soda as well. Keep in mind that most baking powder will have cornstarch, so if you’re grain-free, make sure you get one that’s corn-free.
How to Make Snickerdoodle Cookies
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Sift together the tigernut flour, tapioca starch, baking soda, cream of tartar, and gelatin.
Step two. Add the vanilla, maple syrup, and coconut oil into the batter.
Step three. Roll the dough into 7-8 small balls.
Step four. Roll each ball in the cinnamon-sugar mixture until lightly coated.
Step five. Add the dough balls to the baking sheet and use your hand to lightly press down into cookies, making sure that the cookies are evenly spaced.
Step six. Remove from the oven and allow to cool (preferably on a cooling rack) until fully cooled. Store in the fridge or enjoy immediately.
Tips & Tricks
- Use a cookie scoop. This is my favorite way to get uniform cookies! If you don’t have a cookie scoop, I think it’s totally worth the investment as you can also use them for recipes like my sweet potato chicken poppers, honey garlic meatballs, and more.
- Measure your flour with the spoon method. I recommend spooning your flour into the measuring cups rather than scooping your measuring cup into the bag. This is especially helpful for tigernut flour as it can often clump, and this will help you identify clumps.
Recipe FAQS
You most definitely should be able to make snickerdoodles with almond flour, but this particular recipe is made specifically for tigernut flour, so I haven’t tried making this one with almond flour.
The name is loosely derived from a German word, “Schneckennudeln,” which loosely translates into crinkly noodles, and then the word morphed to Snickerdoodle, as snickerdoodles have a crinkly top!
Other Related Gluten-Free Cookie Recipes to Check Out…
- Pumpkin Snickerdoodles
- Caramel Apple Cookies
- Gingersnap Cookies
- Apple Cinnamon Sugar Donut Holes
- Snickerdoodle Latte
If you tried these Gluten Free Snickerdoodles or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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Gluten Free Snickerdoodle Cookies
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 7 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: Global
- Diet: Gluten Free
Description
These gluten-free Snickerdoodle cookies are soft cinnamon sugar cookies with the perfect little tang! They’re dairy-free, grain-free and are even AIP-friendly.
Ingredients
- 1 cup tigernut flour
- 1/4 cup tapioca starch
- 1 tbsp gelatin
- 1/8 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 cup maple syrup
- 1/3 cup coconut oil, softened
- 1/2 tsp vanilla extract
- 2 tsp cinnamon
- 2 tbsp coconut sugar
Instructions
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- Sift together the tigernut flour, tapioca starch, baking soda, cream of tartar, and gelatin.
- Pour vanilla, maple syrup, and coconut oil into the batter. Stir well to combine.
- Using a small bowl or plate, combine the cinnamon and the coconut sugar. Set aside.
- Roll the dough into 7-8 small balls. Roll each ball in the cinnamon-sugar mixture until lightly coated. Add the dough balls to the baking sheet and use your hand to lightly press down into cookies, making sure that the cookies are evenly spaced.
- Bake in the preheated oven for 10-12 minutes. Remove from the oven and allow to cool (preferably on a cooling rack) until fully cooled.
- Store in the fridge or enjoy immediately.
Notes
If you don’t have cream of tartar, you can swap baking powder and then leave out the baking soda as well. Keep in mind that most baking powder will have cornstarch, so if you’re grain-free, make sure you get one that’s corn-free.
I recommend spooning your flour into the measuring cups rather than scooping your measuring cup into the bag. This is especially helpful for tigernut flour as it can often clump, and this will help you identify clumps.
Nutrition
- Serving Size: 1 serving
- Calories: 196
- Fat: 14.3g
- Carbohydrates: 18.7g
- Fiber: 5.7g
- Protein: 2g
Can you swap out arrowroot for the tapioca starch?
yes, that should work!
Beautiful cookie with a wonderful texture! The dough spread and rose a little as it baked, which doesn’t always happen with aip/paleo cookies! Doubled the recipe and made 21 cookies using a small cookie dough scoop. Followed the recipe exactly, used Anthony’s brand Tigernut flour. They taste just a little floury to me, so I may try a different brand next time. The flavor is nice but doesn’t have that ‘snickerdoodle’ flavor that I remember. I wonder if adding a bit of cream of tarter would provide that flavor?
Sure, that would be a great addition! I’ll have to revist the recipe soon!
Delicious!! Sometimes I just need a cookie and this one hits the spot. Giving up sweets has been my greatest struggle on the aip diet, so finding a cookie this good helps me stay on track. Thanks!!
yay, so glad this hit the spot!
So good! This was a really quick, fun recipe I made with my kids to keep them busy after dinner. We just tried them, and the kids jumped up and down squealing so…I think it was a hit.
I used an egg instead of gelatin because that’s what I had on hand. The cookies are light, fluffy, and flavorful.
So glad you and your kids enjoyed them!!
Super yummy and easy to make! If you need me, I’ll likely be making more this weekend!
Would date sugar be an ok substitute? Also what other fat can I use. I am allergic to coconut
Yes, date sugar should work just fine! You could use ghee as a substitute for coconut oil.
These were deliciously soft and fluffy. They turned out perfect. There’s a slight nutty flavor to them from the tigernut flour, but overall they were delicious! So easy to make. Thank you!!!
Best snickerdoodles I’ve ever tasted. Made these for my extended family Christmas cooking day and they were none left to give away!
So glad you liked it! Thank you!!
Can I freeze these?
For sure!
Delicious!! So good my husband and kids had no clue it was AIP approved cookies! Making them again on Christmas Day!
Yay! So glad they were a hit! Thank you!!
Very easy, yet tasty cookie to make! Thank you!
I’m new to AIP cooking and have ready that you can sub Agar Agar for gelatin. Do you recommend that?
I’m not sure about agar agar since I don’t really work with it!